Not new to smoking, just trying to figure out something

[WWBrown]

Ok, we've been smoking for several years now, started with an offset smoker, tried a pellet smoker, tried the weber charcoal method and have now gone back to an offset style. We've watched vids, read forums, etc. and we're trying to figure out something. We see these people setting up their smoker and then walk away for hours, I've seen guys set them up and go to bed, how? Any time we smoke, it's a constant that we have to watch it, adjust it, fiddle with it, etc. to keep the temp right. Now, I get that we have to add wood/charcoal as it progresses through the day, but I never see these guys talking about watching it, they set it up and it seems like magically several hours later they have a perfectly smoked piece of meat. Whereas, it seems like every little bit we're adjust vents, cracking the door, etc. to keep the temps in the right range. Are we doing something wrong, or is what we're experiencing the normal? How much of a factor is the area we're doing it in, the majority I've seen are just sitting out in the backyard or on a patio, no special wind blocks or things like that.

 

[JLinza]

For me, I have to babysit more in the cold months. But I haven't cooked on an off set as much as a lot of guys on here. So I'll bump your thread. I'm sure a real stick burner can share some better wisdom than me.

 

[Brokenhandle]

I don't have alot of experience with a stick burner but for starters, let your smoker run at the temp it wants. Say if it likes to settle in at 270, let it run there... you don't have to smoke at 225 or 250.
If you have had trouble with most of the smokers you mentioned then I'm guessing you are making too many changes too soon and not letting the changes take effect.

It's supposed to be fun and enjoyable

Ryan

 

[chopsaw]

Post 3 read my mind .
Next thing is to say what offset you have . That will make a difference in how it runs .
Brand and gauge of metal .

 

[Colin1230]

Welcome to the forum WWB, glad you joined us.

With all of the variables those are some tough questions to answer. As far as temperature control goes, as a general rule of thumb, the better the quality of the cooker the easier temp control will be. Just my opinion here but the more you cook/smoke the better you will get no matter what your equipment is. It took me a good while to get comfortable with what I was doing with my first Weber WSM. I just had to figure out for myself what worked and what didn't. All smokers need tending to, some more than others. Even pellet grills. What probably helped me the most was widening my acceptable temp range (anywhere between 225 and 300*f) and using a good remote thermometer with hi/low alarms. When I stopped chasing a specific number life got a lot better. The food too.
I'm sure you already know that wind is your enemy so do whatever you can to mitigate that. I hope this somewhat answers your questions. If not, there will be more knowledgeable folks along shortly to help.
Once again, welcome to SMF, we're glad you're here.

 

[Astralogics]

What probably helped me the most was widening my acceptable temp range (anywhere between 225 and 300*f) and using a good remote thermometer with hi/low alarms. When I stopped chasing a specific number life got a lot better. The food too.

This right here helped me keep peace of mind big time.

I don't have much experience cooking on an offset, but from the few times I have, in addition to my general observation, it is a cooker that you tend to more often than others. But typically, it's only maybe once an hour, either to add wood, or make small adjustments due to a large fluctuation in temp. But even then, if after that temp change happens, it levels out, then I don't bother. If it doesn't level out and stays way out of range, then I'll make a change.

As you get accustomed to your cooker, then it becomes more set and forget, but having a remote therm with alarms is your bestfriend if you need to walk away. Another option is, once you feel you have enough smoke, finish it in your oven, then you can sleep peacefully.

 

[philpom]

For an offset you are just going to have to visit it every 25 to 35 minute unless you are smoking on a 500 or 800 gallon smoker but even then it requires regular attention. You can do a few things like crack the door and build a bigger fire (a lot of heat escapes, the fire will burn a bit longer) but it will still need attention. I always plan on being home all day and hanging out doing stuff in the yard/shop while smoking on the offset.

I have smoked on offset smokers for nearly 30 years, all patio sized from the old Brinkman smoke'n Pit to my current Old Country Gen 2 insulated model. The latter being 1/4" steel. I love playing with fire! The heavy steel and insulation makes a huge difference in the cold months.

Amazingly I still have that Brinkman offset up at our cabin, smoke Thanksgiving dinner on it every year. It is just about dead but what a life.

When I want to toss a packer on the smoker and go to sleep I'll smoke it in my Primo Oval XL. It doesn't even need a p.i.d. but I have one if I feel like tinkering with the tech. You can get 15 hours unattended burn from one of those running at about 225f.

Enjoy!

 

[ifitsdeadsmokeit]

Using wood in an offset is a practice in babysitting. I have to feed it every 20-30 min. I think those that leave it for hours at a time are using charcoal in a basket with something like the minion method. I use splits so dont know much abt doing it that way.

 

[WWBrown]

Post 3 read my mind .
Next thing is to say what offset you have . That will make a difference in how it runs .
Brand and gauge of metal .

It's the Outdoor Gourmet from Triton, it's a vertical style, fairly heavy guage material. It has pretty good reviews from around the web.

 

[Newglide]

Colin1230 is spot on. Learn your smoker and let it settle in where it wants. It's not an oven so 250 is not actually 250. it can fluctuate from 225 to 300. Not a problem.
I've see some of those youtube videos, they load em up with charcoal and choak the vents down and let it roll all night. I really dobt that will turn out a decent product. On the flip side there are a few of those videos that debunk it also.

 

[millerbuilds]

Welcome to SMF from North Texas!
Every smoker is different and as said above, you need to learn your pit and understand what temp it runs best at. I use two charcoal baskets and the minion method with wood buried in the briquettes, which allows me 60-90 minutes between check in when not using a fan and controller. For overnight cooks I load up my Offset and it will run 6-7 hours with the Fan at 250 on a 50-70 degree day/night.

Aside from temp, wind is a huge factor, it creates a vacuum across the stack that "pulls" air in and through, causing temp spikes and shorting burn times.

- Jason

 

[OldSmoke]

Any time we smoke, it's a constant that we have to watch it, adjust it, fiddle with it, etc. to keep the temp right.

I’m pretty sure that is why bourbon was invented.

 

[jcam222]

Noone is leaving an offset unattended overnight. Literally impossible in my mind.